A specially curated guide to help you enjoy the next 48 hours (or more) in Bath
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SPORT | SIX MEDALS AND COUNTING
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Follow the Winter Olympic Games |
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It was a golden 2021 for Bath-based sportspeople, and this year promises to be another memorable one with both the Beijing 2022 Winter Olympic Games and Birmingham 2022 Commonwealth Games taking place.
Athletes training with the British Bobsleigh & Skeleton Association at the University of Bath will be looking to continue an incredible run of success, which has seen them win medals at every Winter Olympics since 2002, when China hosts this year’s Games from 4–20 February. They have already slid to six medals on the international circuit this season, two of which came at October’s Olympic Test Event on the Beijing competition track.
Find out more at teambath.com; thebbsa.co.uk; britishswimming.org; olympics.com/en/beijing-2022
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OUR FEBRUARY ISSUE – OUT NEXT WEEK |
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Our February magazine features a collection of great reading by our team of wonderful writers as well as beautifully presented advertising by Bath's best businesses. We really hope you'll enjoy the read!
Every month we deliver 15,000 copies door to door, but if you don't get a copy at home then you can pick up a copy at many places around town and from our floor stands at: Waitrose, Sainsbury [Green Park], M&S Foods in Twerton, Tesco in Weston Village, and at The Holburne Museum.
In the meantime, you can still enjoy our January issue here.
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And if you would like to have a copy sent in the post every month, then we offer a postal subscription for just £30 for 12 issues, £15 for six issues or buy a copy for just £3.95. UK mainland prices. For Euro and World zone subscription prices – see our website.
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WEEKEND RECIPE | HAPPY CHINESE NEW YEAR!
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By Melissa Blease |
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Peking Duck with Plum Sauce |
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Chinese New Year falls on Tuesday 1 February – if that isn't a good excuse for a weeknight party, what is?
Few of us (if any!) have a wood-fired oven large enough to hang and roast whole ducks in, authentic Peking Duck-style. But this recipe goes a long way to capturing and creating the flavour, texture and sociable 'theatrics' of this classic Chinese crowd-pleaser without too much hassle or stress, making it the perfect centrepiece for your at-home Chinese New Year celebration.
High quality, ready made Plum Sauce is, of course, widely available. But a homemade version of this rich, fruity, piquant treat can be rustled up while the duck is roasting... and offers the added benefit of the possibility of saucy leftovers that can be stored in a covered tub in the fridge for up to a week, on hand to add an exotic twist to weekday lunchtime sandwiches or next week's Sunday roast. Gong hei fat choy!
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Ingredients (serves 4)
1 whole duck (approx. 1.5-2k) 1-2 tbsp Chinese 5-spice 1 onion, peeled and chopped into 4 wedges 4 star anise 5cm piece of fresh ginger, peeled and sliced 4 cloves of garlic, peeled and bruised White pepper
For the plum sauce:
8 large, juicy plums, roughly chopped into 2cm pieces 1 tsp Chinese 5-spice powder A sprinkling of dried chilli flakes 1 tbsp dark soy sauce 2 tbsp runny honey 2 tbsp Shaoxing rice wine (or dry sherry) 2 cloves of garlic (peeled and minced) 1 ½ tbsp dark muscovado sugar 2 star anise 1 generous tsp white pepper
To serve: 16 duck pancakes; 6 spring onions, finely shredded; 1 cucumber, cut into matchsticks; plum sauce
Method
1. Preheat the oven to 180°C/gas mark 4. Dry the duck with kitchen paper. Sprinkle the 5-spice powder into the cavity of the duck, using your fingers to press it into the cavity 'walls'. Fill the cavity with the onion wedges, star anise and garlic.
2. Using skewers, secure the neck skin at the head end of the duck and pull any excess skin around the main cavity, securing with more skewers (this process keeps as much flavour as possible within the duck, and allows it to steam from the inside out while roasting).
3. Put the duck on a rack over a deep roasting tray. Prick the skin all over with a fork (taking care not to puncture the flesh below the skin) and season with salt, white pepper and more 5-spice powder. Roast the duck for one hour, pouring the excess fat that collects in the tin into a container a couple of times during the initial roasting process (save that fragrant duck fat! It's perfect for roasting potatoes at a later date).
4. Meanwhile, make the plum sauce: put the chopped plums into a large saucepan or wok along with the Chinese 5-spice powder, dried chilli flakes, soy sauce, runny honey, Shaoxing rice wine (or dry sherry), garlic, dark muscovado sugar, star anise, white pepper and 3 tbsp water. Bring the mixture to the boil, reduce the heat to a low simmer and cook gently for around 40 minutes, stirring occasionally and adding the odd splash of water if necessary (you don't want the mixture to dry out) until the plums are very soft. Blend the sauce with a stick blender until smooth, adding more soy sauce and/or honey to taste. Set the sauce to one side.
5. After the duck has been roasting for one hour, increase the oven temperature to 220°C/gas mark 7 and continue to roast for a further 25 minutes to allow the skin to crisp up.
6. Take the duck out of the oven and allow to rest for 15 minutes, by which time it will be cool enough to handle. Remove the duck legs and the breast, place on a warm serving platter and shred the flesh with two forks.
7. Serve warm with hot steamed pancakes, shredded spring onions, cucumber and plum sauce.
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FOUR OF A KIND | SPRING IN YOUR STEP
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Words by Melissa Blease |
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Chinese New Year 4 |
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Sea Bass with Ginger, Garlic, Chilli and Spring Onions (serves 4)
Season the sea bass fillets with salt and white pepper, then slash the skin on each fillet 3-4 times. Heat around 1 tbsp of vegetable oil in a large frying pan and fry the fish skin-side down for around 4-5 mins or until the skin is very crisp and the flesh almost cooked through (you might need to do this in 2 batches). Flip the fillets over and cook for another 30 seconds, transfer them to a warm serving plate and sprinkle with 6 peeled, shredded spring onions and splashes of dark soy sauce. Add a little more oil to the pan and saute 1 thumb-sized knob of peeled, grated ginger, 2 peeled, minced garlic cloves and 1-2 fresh, deseeded thinly sliced red chillies for around 2-3 minutes, until the garlic is just turning golden. Spoon the hot aromatics over the fish fillets and serve immediately as part of a banquet or on a bed of freshly-steamed white rice.
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Sweet and Sour Tofu (serves 4; vegan)
Heat around 2 tbsp vegetable oil in a large frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Transfer to a warm plate and set to one side. Heat a little more oil in the pan over a high heat and saute 1 large peeled, chopped the onion, 2 chopped, deseeded red peppers and 3 peeled, crushed garlic cloves for 5-6 mins, or until soft but not coloured. Add 300g fresh or tinned pineapple chunks, 3-4 tbsp low-salt ketchup, 3-4 tbs rice wine vinegar, 2 tbsp dark soy sauce and 200ml water. Bring to the boil and simmer for 2-3 minutes, or until the sauce is sticky and slightly reduced. Stir the tofu back into the pan to reheat through. Serve in warm bowls as part of a banquet, or on a bed of freshly-steamed white rice.
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Sticky Chinese 'Barbecue' Ribs (serves 4)
In a medium-sized bowl, mix 6 tbsp runny honey with 3 heaped tbsp oyster or hoisin sauce, ½ tsp dried chilli flakes, 4 Star Anise, 1 tsp white pepper and ½ tsp salt to create a marinade. Put 2kg meaty pork ribs (chopped into 2-3 rib sections) into a suitably-sized roasting tin or baking dish, tuck 4 peeled, roughly-sliced slivers of garlic in and around the meat, then cover and refrigerate for at least 2 hours (or overnight). Roast the ribs in a preheated oven (160°C/gas mark 3) for 90 minutes, turning, occasionally before turning the heat up to 200°C/gas mark 6 for a final 15-minute blast (keep an eye on them though, as the honey in the marinade can burn easily). The ribs are ready when the meat is tender and the sauce is sticky and almost charred. Serve hot as a starter or as part of a banquet.
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Honey, Garlic and Sesame King Prawns (serves 4)
In a medium-sized bowl, combine 600g large, raw, deveined king prawns with 2 tbsp sesame oil, 3 tbsp runny honey and 2 cloves of garlic (peeled and crushed). Set to one side. Heat 1 tbsp vegetable oil and 1 tbsp water in a wok or frying pan over a medium heat and saute 2 large, deseeded, peeled and thinly-sliced red peppers with 1 large peeled, grated carrot for around 3 minutes, or until just starting to soften. Add 6 large spring onions (peeled and shredded), 1 chopped, deseeded red chilli, 1 x 3cm chunk of ginger (peeled and grated), 3 tbsp dark soy sauce and the marinated prawns (plus all the marinade) and saute for a further 3-5 minutes or until the prawns have turned pink and are thoroughly cooked through. Serve on beds of freshly-steamed white rice in warm bowls or as part of a banquet, sprinkled with sesame seeds.
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EATING OUT | VALENTINE'S DAY
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Love letters and a romantic dinner from The Ivy Bath Brasserie
This Valentine’s Day, celebrate with a limited-edition book, cocktail menu and dessert at The Ivy Bath Brasserie.
The Ivy has joined forces with Letters of Note to give diners a gift to treasure forever. Love is an exclusive book compiled by Shaun Usher, featuring a collection of the most passionate love letters written in history, reimagined by The Ivy Collection with a bespoke cover and foreword. The book will be offered to all guests who book a table in the restaurant on Monday, 14 February.
A limited-edition cocktail menu designed to make even the cold-hearted blush will also be available for guests, alongside Pillow Talk (£17.95): an indulgent sharing dessert featuring peach and raspberry parfait, white chocolate mousse, popping candy and a raspberry sauce.
The Valentine’s Day specials are available from Friday, 11 February to Monday, 14 February.
To book a table and enjoy a complimentary copy of Love on Monday, 14 February, please visit theivybathbrasserie.com.
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Spiced Cane: a non-alcoholic rum from ANON
ANON’s Spiced Cane is a non-alcoholic rum alternative. As well as tasting great served with coke or in coffee, and even in puddings, Spiced Cane is also delicious simply with ice! Providing a warming sensation with a spicy kick, with hints of cinnamon, vanilla and ginger, it is to be especially enjoyed by the fire during the Autumn and Winter months.
Visit the ANON website to shop Spiced Cane, and more alcohol free alternatives: anondrinks.com
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WEEKEND WINE | SOMETHING SPECIAL FROM SPAIN
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Special offer on Chivite wines
The Great Wine Co have just tasted two excellent, single-vineyard wines from J. Chivite Family Estates in Navarra, Spain – they are so good that they truly deserve to be better-known.
To this end, the wine sellers have agreed with Chivite to make the two wines available at a specially negotiated price for just four weeks. They retail at £16.65 each, but by using code CHIVITE40 you can try them for just £9.95 per bottle until 14 February. There is no limit to how many times you can use this code, so if you try them and like them (and we think you will!) you can stock up before the offer ends.
Finca Legardeta Chardonnay This has a lovely aroma of perfectly ripe, juicy William pears, with delectable nuances of spices, frankincense and ginger. Wonderful succulence of texture, with an understated richness reminiscent of Saint Véran in Burgundy. The flavours reflect the aroma: deliciously juicy and fresh, and displaying both orchard fruits and suggestions of pineapple and fresh papaya. Irresistible!
Legardeta Garnacha A vibrant cherry-juice appearance and scents of ripe cherries and strawberries, seasoned with vanilla, pepper and dried herbs, make a sip inevitable. On the palate, the lovely, soft, juicy texture forms the first impression, along with the lively fruit. It is rounded and mellow, without any heaviness - the balance is sensational. It might age – but it's so delicious now, why wait?
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Looking for more delicious foodie inspo?
Click through to browse our full Delicious Guide!
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OBJECT OF INTEREST | GEMSTONE OF THE MONTH
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For the love of Amethyst
The birthstone for February is Amethyst: a variety of crystalline quartz that is known for its spectacular deep purple colour, but can also range from a blend of violet and red to a lighter lilac hue – and occasionally a light green.
Ancient Greeks believed that the stone protected the wearer from intoxication and enabled them to be level headed when stressed. Mallory Jewellers have a fine display of designer collections as well as their own bespoke jewellery, all showing off the beauty of Amethyst in its many faceted forms. We love these (from left, clockwise) :
- Chopard 'Imperiale' 18ct white gold cushion-cut amethyst ring, on sale at £1,308 (was £2,180)
- Marco Bicego 'Jaipur' 18ct yellow gold amethyst ring, £960
- Amethyst stud earrings is 18ct rose gold, £870
- Pomellato Nudo Maxi 18ct rose and white gold amethyst ring, £2,470
Click below to see a range of Amethyst jewellery at Mallory.
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FASHION | STYLES FOR SPRING
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Weekend MaxMara: dress for brighter days ahead
Paolo Wool Jacket – Quartz
Relaxed-fit jacket in hand-sewn double-faced wool fabric, a shirt collar, wide low set-in sleeves and welt pockets. Single-breasted covered-button fastening. £485
Available to buy from the Grace and Mabel website: graceandmabel.co.uk
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BEAUTY | "HE'S HER LOBSTER!"
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Lush's Mr Loba Loba bath bomb
This lovely lobster swims into your bath and is filled with sodium alginate for an especially hydrating soak. Containing biodegradable red hearts, and scented with sweet benzoin and tonka, it’s boombastic, romantic and fantastic. £3.50
From bath bombs, to shower jelly and environmentally friendly gifts, there’s something for everyone in The Lush Valentine’s Day 2022 range.
Shop the full collection at lush.com
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ON THE BOX | POLICE DRAMA
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BBC iPlayer: The Responder
Under pressure, fraying at the edges. In relentless night-time Liverpool, copper Chris is paired with a rookie. Will they save or destroy each other?
The Responder, starring Martin Freeman, has been met by a chorus of critical acclaim.
All five episodes are streaming on BBC iPlayer now: bbc.co.uk
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LITTLE THEATRE CINEMA | SHOWMANSHIP
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Nightmare Alley (15)
Ambitious showman Stanton ‘Stan’ Carlisle is on the run after a stint at a roaming carnival, armed with a mind-reading act that he’s certain will make him famous. That is, until he meets local psychiatrist Lillian Ritter. The two agree to team up to swindle Ritter’s rich clientele, but both soon end up caught in a web of their own deceptions.
Starring Bradley Cooper, Willem Dafoe, Cate Blanchett, Toni Collette and Ron Perlman, Nightmare Alley marks the return of acclaimed director, Guillermo del Toro (Pan's Labyrinth, The Shape of Water).
Book tickets on the Picturehouses website: picturehouses.com
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THE MAGAZINE KIOSK | WHY WE LOVE PRINT
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Curated by Daniel McCabe
Sound American is a quarterly journal on experimental music that we’re now importing from the US. Published by trumpeter, composer and writer Nate Wooley since 2012, it’s quite an intelligent affair mixing interviews, essays and musings on obscure and better known artists, shot through with an appealing sense of discovery – you’re always learning stuff – and a refined literary bent which allows it to stray into areas that seem only loosely associated with the subject. Bookish in formal, each release has a particular theme which, as they say, you can 'build into your library’. £15.99
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MUSIC | UPCOMING EVENTS AT CHAPEL ARTS CENTRE
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Gabriel Moreno and The Quivering Poets, Sunday 5 February
Gibraltarian poet and singer songwriter likened to poetical singers such as Nick Cave, Bill Callahan and Leonard Cohen.
Advance tickets £13, £15 on the door. Doors at 7.30pm, ends 10.30pm
Click here to buy your tickets
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Brooks Williams & Aaron Catlow, Sunday 6 February
A fresh and inventive take on acoustic and folk music.
Advance and on the door tickets £12. Doors at 7.30pm, ends 10.30pm.
Click here to buy your tickets
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EXHIBITION | LET THERE BE LIGHT
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Bruce Munro's world-famous installation lights up Marston Park |
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Light at Marston Park, an immersive light exhibition by internationally acclaimed British artist, Bruce Munro, is now at Marston Park, Somerset.
Munro’s light-based works have featured in urban landscapes and rural areas around the globe: his world famous Field of Light is currently illuminating Uluru in Australia and Paso Robles wine country in California.
Munro’s Field of Light will be at Marston Park until the end of March.
The experiential light display features thousands of coloured spheres on stems, which are ‘planted’ along the lakeside path and through the woodland. Visitors can book an evening viewing for general admission anytime from 4pm, with drinks and snacks available to buy on Wednesday and Thursday. Tickets from £12.
Visit the Marston Park website for more information: marstonpark.co.uk
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The Ballad of Maria Marten, Theatre Royal Bath, 25–26 February |
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Eastern Angles and Matthew Linley Creative Projects in association with the Stephen Joseph Theatre, Scarborough present The Ballad of Maria Marten: a thrilling retelling of the story of Maria Marten and the Red Barn. By Beth Flintoff, and directed by Hal Chambers.
Summer, 1827. In a red barn Maria Marten awaits her lover. A year later her body is found. It had all the hallmarks of a classic crime drama – a missing body, a country location, a disreputable squire and a village stuck in its age-old traditions. But in all this hysteria Maria’s own story gets lost. Until now.
Told through the eyes of Maria and the women who loved her this beautifully staged production brings the power of movement, music and storytelling together for a heart-stopping evening of theatrical magic.
The Ballad of Maria Marten is playing at the Ustinov Studio, Theatre Royal Bath on 25 and 26 February. Visit the Theatre Royal Bath website below to book your tickets.
Featured image: Maria Marten | Photo credit: Harry Elletson
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Impressions on Paper: annual exhibition at David Simon Contemporary |
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This year, the David Simon Contemporary gallery’s annual exhibition – dedicated to works on paper – includes pieces by some of the most significant names in modern British art.
Coinciding with major exhibition Francis Bacon: Man & Beast at the Royal Academy, David Simon Contemporary brings a fine collection of original, signed works on paper by Francis Bacon to Somerset this February, exhibited alongside work by Lucien Freud, David Hockney RA, Henry Moore, John Nash, Ben Nicholson and Graham Sutherland, figurative engravings by Maynard Hales, and characteristic still life and interiors by Steven Hubbard.
Impressions on Paper will be on from 4 February to 1 March at the David Simon Contemporary gallery.
For more information on the exhibition or the gallery’s opening times, you can get in touch by calling 01963 359102, or by visiting the website: davidsimoncontemporary.com
Featured image: Francis Bacon, Triptych 1986/87, signed. Three etchings and aquatints on Arches paper 65.2 x 48.6cm (plate) 89.5 x 62.5cm (sheet)
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LOOKING BACK | UP THE HILL
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By Andrew Swift |
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Bathwick Hill |
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Apart from the loss of that extravagantly ornate lamp post, the installation of a bus stop and the prodigious growth of the trees behind the railings on the left, the view looking up Bathwick Hill has hardly changed since this photo was snapped on a sunny afternoon before the First World War. What has changed is the amount of traffic that now swirls around this junction. Here there is not a car in sight – and, apart from the small girl on the left and a couple of people further up the hill, the only sign of life is a solitary nursemaid pushing a pram across a road where even the bravest would fear to tread today.
akemanpress.com
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CHARITY | FEEDING THE HUNGRY
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Volunteers needed by community meals charity |
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FoodCycle, the charity that aims to make food poverty, loneliness and food waste a thing of the past for every community, is in urgent need of volunteers.
FoodCycle’s free community meals are open to all, and guests range from low-income families, people affected by homelessness and those who cannot afford to buy food. No questions asked, you can just turn up and take a seat.
Serving up free weekly community meals using food that would otherwise have gone to waste, this vital service relies on its volunteers to provide nutritious food and conversation across the UK – the city of Bath included.
While FoodCycle welcome volunteers of all ages and backgrounds, the charity are particularly targeting retired community members to sign up and become volunteers. Alex Hatherly, South West Regional Manager explains that: "Only around 3% of our FoodCycle volunteers are retired yet we’ve found with the combination of more time at their disposal and a wealth of skills and experience, many of our retirees have become key to the successful running of our Projects. Volunteering with FoodCycle gives our volunteers the chance to help strengthen communities and also boosts self-confidence, offers new skills and connects them with people from all ages and backgrounds."
To sign up as a volunteer or for more information on FoodCycle visit foodcycle.org.uk
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Jamaica bobsleigh team visit the University of Bath push-start track |
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The Jamaican bobsleigh team have been at the University of Bath this week to finalise their preparations for the Beijing 2022 Winter Olympic Games.
Pilot Shanwayne Stephens and brakemen Nimroy Turgott, Ashley Watson and Matthew Wekpe have been honing their all-important start on the UK’s only outdoor push-start track, based on the University campus, and have also been working out in the Team Bath Gym and Fitness Centre.
Jamaica will contest the four-man event at next month’s Olympic Games for the first time since 1998, having famously made their debut at Calgary 1988 in a race which inspired the Disney film Cool Runnings.
"We’ve been here all week and fine-tuning things," said Stephens. "It’s coming together well but there is always room for improvement so we thought we’d come down, use the great facilities here in Bath and try to refine our technique before we head to Beijing".
The unique push-start track at the University has been the springboard to success for a host of world-class sportspeople since it was built 20 years ago following a successful bid by Team Bath for National Lottery funding.
Visit teambath.com/Beijing2022 for more information and teambath.com/bobsleigh to find out more about bobsleigh at the University of Bath.
Featured image: (left to right) Ashley Watson, Matthew Wekpe, Nimroy Turgott and Shanwayne Stephen
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RUGBY | BATH RUGBY V HARLEQUINS
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Jonathan Joseph to make 150th Bath Rugby appearance v Harlequins |
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28 January, The Rec, 7.45pm kick off
Jonathan Joseph will make his 150th Bath Rugby appearance on Friday night when Harlequins visit the Rec.
The 30-year-old debuted in a 21-0 away win over Newcastle Falcons in 2013 and has been a key member of the Bath backline ever since, earning England and British & Irish Lions honours.
On that cold, rainy day at Kingston Park, Semesa Rokoduguni was also in the starting XV and he returns to mark Joseph’s milestone, taking his place at full-back with Gabriel Hamer-Webb and Will Muir on the wings.
A position he played for the best of an hour at Northampton Saints in December, Academy centre Max Ojomoh stands in at fly-half due to the unavailability of Orlando Bailey (international duty), Danny Cipriani, Tian Schoeman and Tom de Glanville (all injured).
There is a lot of experience inside him with Ben Spencer continuing at scrum-half while Cameron Redpath will be hoping to impress from inside centre ahead of a potential Calcutta Cup clash with England next week.
Nathan Hughes adds size and power to the pack after arriving from Bristol Bears on a short-term loan in the week. The Number 8 boasts a considerable amount of experience and joins Tom Ellis and Ewan Richards in the back row.
Josh McNally will captain the side from lock alongside Mike Williams and D’Arcy Rae is back at tighthead for the Blue, Black and White.
Following his first European start last weekend, Arthur Cordwell will take the one jersey for the first time in Premiership action. Jacques du Toit completes the pack.
On the bench, Jaco Coetzee has recovered from his injury sustained back in November while Kieran Verden is also named in the 23 after some game time with Hartpury.
For updates keep an eye on Bath Rugby's social media feeds.
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INTERIORS | PLANT-BASED CANDLES
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Cedar, Sage and Ylang Ylang calming natural candle from Ubiety |
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Ubiety's signature candle fragrance has been carefully blended to transport you to serene woodlands. A soothing blend of essential oils including earthy cedarwood, fresh and floral ylang ylang, spearmint and sage, chosen to promote calm and relaxation. £25
With all of Ubiety's profits going to Dorothy House Hospice Care, every purchase is an act of kindness – to you, to others, to the environment: Ubiety use nurturing plant-based formulations produced in England. Feel good, do good.
Visit the Ubiety website to purchase their cedarwood candle, or to browse the full home fragrance collection: findubiety.com
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PROPERTY | A SUBSTANTIAL ARTS & CRAFTS VILLA
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West Lodge, Englishcombe Lane Bath |
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Offered for sale by Bath estate agent Peter Greatorex
West Lodge is an impressive three storey, seven bedroom, four bathroom, detached, period residence with Arts and Crafts influences, enjoying an elevated position on the southern slopes with a spacious garden to front and rear, garage, far-reaching views over Moorlands Park and across Bath.
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The generously proportioned accommodation comprises:
- Reception hall with separate boot room and cloakroom
- Drawing room featuring a lovely circular bay window and wood-burning stove in a brick surround fireplace. Bridal doors lead through to a light-filled withdrawing room
- Sitting room with fireplace and French windows leading to a terrace at the back of the house
- Dining room including another fireplace which has wooden cupboards to either side
- 34’ long kitchen/breakfast room with plenty of light especially from the glass ceiling extension to the rear; cream units, 2 ring Aga, separate oven, limestone-tiled flooring
- Pantry room which overlooks the rear garden
- Cloakroom and WC
- Master suite with circular bay window and balcony running the full length of the bedroom allowing fine views over the city; en suite with walk-in shower; separate dressing room
- Four further first floor double bedrooms
- Family bathroom
- Two top floor bedrooms both with en suite showrooms
- Laundry room
The front garden is mostly laid to lawn and to the rear of the house is a paved pathway which leads up a flight of stone steps to the raised rear lawn of the sunny south facing garden featuring a greenhouse, paved seating area and a double garage with power and light accessed from the rear of the garden and the side road. Offers in excess of £1,850,000
For further images and more details of this magnificent family home, click here to see the West Lodge property page on the Peter Greatorex website.
petergreatorex.co.uk
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